WHO WE ARE
Practical Cooking for Lifelong Wellness
The Shepherd’s Kitchen is a dedicated, hands-on learning space designed to inspire healthier lives through food. Rooted in the principles of culinary medicine, our teaching kitchen brings together nutrition science, cooking skills, and behavior change to help patients, caregivers, clinicians, and community members turn food into a powerful tool for prevention and healing.
In collaboration with Advocate Good Shepherd Hospital’s Smart Farm and Center for Health and Integrative Medicine, The Shepherd’s Kitchen serves as both a demonstration space and an interactive classroom—where participants don’t just learn what to eat, but how to prepare nourishing, affordable meals that support lifelong wellness.
MISSION
Preventive, Patient‑Centered Care
The Shepherd’s Kitchen was developed in response to a growing need to address chronic disease, food insecurity, and health inequities through practical, sustainable solutions, pairing nutrition education with hands-on skill building in a fun and interactive way.
Our purpose is to:
By blending education, clinical care, and community outreach, The Shepherd’s Kitchen represents a transformative step toward truly preventive, patient-centered care.
Meet the Team
Ana Way
Chef and Instructor
Chef Ana is a wellness chef and certified health coach with formal training in health-supportive, plant-based culinary arts and integrative nutrition. She has worked in acclaimed kitchens including ABCV by Jean-Georges Vongerichten; Mas (farmhouse) under James Beard Award–winning chef Galen Zamarra; Selden Standard, a Detroit-based James Beard semifinalist for Outstanding Restaurant; and Warda Pâtisserie, led by James Beard Award–winning pastry chef Warda Bouguettaya.
Inspired by her own healing journey with food and digestive health, Chef Ana brings a deeply personal perspective to her work. Her cooking centers on seasonal, nourishing ingredients that support well-being while remaining approachable, satisfying, and full of flavor.
In the teaching kitchen, Chef Ana creates a welcoming space where participants build confidence through hands-on learning and simple, thoughtful techniques. Her approach fosters connection, curiosity, and a lasting sense of ease in the kitchen.
Hillary Ake
Registered Dietitian
Hillary Ake is a Registered Dietitian (RD) and Certified Specialist in Sports Dietetics (CSSD) with ten years of experience working with high school, collegiate, and professional athletes. She successfully integrates her exercise physiology education with the application of nutritional science to help people to fuel, recover, and perform at the highest level.
Hillary is an experienced educator who has taught university-level nutrition classes, as well as hands-on cooking classes to athletic teams in the Demonstration Kitchen at the University of Florida for five years. She is known for translating complex nutrition science into practical, engaging strategies that support long-term health.
Hillary holds a Bachelor’s in Nutrition and Fitness from the University of Dayton and a Master’s in Exercise Science from Ole Miss. She completed a Dietetic Internship through Indiana University.
A Michigan native and habitual runner, she can usually be found bragging about the deliciousness of Michigan apples or going on a quick run.
Hillary Ake, MS, RD, CSSD, LD
OUR ESSENTIAL INGREDIENT
Smart Farm of Barrington
The Smart Farm is dedicated to providing high-quality, nutrient-dense produce to local food pantries and community members facing food insecurity. By growing and donating nearly 3 tons of produce annually—the equivalent of over 5,000 meals—the initiative serves as both a literal and educational lifeline.
Beyond hunger relief, the farm acts as our “living classroom”, along with The Shepherd’s Kitchen, where patients with chronic diseases learn to prepare nutritious meals, helping them bridge the gap between medical care and long-term wellness.
Rooted in the belief that healthy food is a fundamental right, the mission emphasizes environmental stewardship and community engagement through the following core pillars:
- Educational Outreach: Teaching sustainable farming practices and healthy eating strategies to patients, clinicians, and the public.
- Sustainable Stewardship: Employing regenerative practices that actively restore soil and water health while respecting the land.
- Nutritional Excellence: Prioritizing the growth of the most nutritiously dense food possible to maximize the impact on community health.
- Universal Impact: Expanding the original vision of the Barrington community to ensure a vibrant, sharing food system that benefits everyone.
